Baked Spaghetti

This is one of my most requested meals. Often referred to as "Twice Baked Spaghetti" because it's usually made with leftovers. But it's become so popular at my home that I just make it to bake in the oven to start with.

This is a super easy, toss it together in around 30 min, and then bake it whenever your people are hungry.

Ingredients:

• 1 or 2 Lbs of Hamburger (or you can use an equal amount of pre-cooked/frozen meatballs instead)
• 48 oz (2 Jars) of Tomato Pasta Sauce (whatever type you like)
• 1 lb of Pasta (Spaghetti, Macaroni, Rotini, Cellentani, etc)
• 1 lb of Cheese (Colby Jack works good, with a sprinkle of Parmesan on top)
• ½ tsp Garlic Powder
• ½ tsp Onion Powder
• ½ tsp White/Brown Sugar (this takes away some of the acid from the tomato sauce)
• ½ tsp Salt (optional: for the pasta water)

These are just the basic ingredients, and you can certainly swap or add your own variations. Add a fresh onion sliced into thin slivers, sweet peppers, fresh basil, mushrooms, add some heat with red pepper flakes... there are lots you can do with this to personalize the meal.

Start Cooking!

If you are using hamburger, start with that. Put it a frying pan with a small amount of oil or butter. Start chopping it up as it cooks, and then add the spices - onion and garlic powder, etc. Add any fresh veggies at this point also. Once the burger is cooked, drain off the grease, then add the tomato sauce.

If you are using pre-cooked meatballs (frozen), start with your fresh veggies (onions, peppers, etc) and when they are half-way cooked add the spices and meatballs. Then, when your veggies are mostly cooked, add the tomato sauce.

After you have added sauce to your protien, now is the time to start your pasta. Follow the directions for the pasta you have chosen. In low altitudes I add some salt to make the water boil faster and/or give some flavor to the noodles.

Bring the sauce to a simmer, and add the sugar. Continue cooking for another 10 to 20 minutes - or until your pasta is done. You want to give your tomato sauce and meat (and veggies) a chance to combine their flavors into a nice rich sauce that will meld into the pasta when you bake it.

Normally my pasta is done before my sauce - drain the water from the noodles, return them to the pot you cooked them and set them aside.

When everything is "done" combine the pasta and the sauce, mix together, then pour the mix of sauce/noodles into a baking dish. Cover everything in the cheese of your choice.

At this point it can go into the oven, or cover it and let it cool, and put it in the fridge for later - I think it's better the next day.

When you are ready to eat, put it into the oven for 30 to 40 minutes (until the cheese starts to bubble - but don't burn the cheese!).